12-20-2006, 11:14 PM
[quote rgG]but not quite as tasty as the Original Honey Baked Ham.
My middle sister worked at the "HoneyBaked Ham" store in Orange County, CA, in 1990. I'll never eat one of their products again after she told me how they flavored and put the crust on the ham!
1. Unload truck filled with "Swift" bulk hams.
2. Remove plastic wrap from hams.
3. Inject hams with a mixture of spices, honey, brown sugar, molasses, and water.
4. Place ham on the "cruster" machine, which is a 55 gallon empty metal drum underneath a sifting basket suspended from the ceiling filled with spices and brown sugar.
5, Begin "crusting" procedure. Light torch, while shaking the basket, play lit torch over ham, thereby melting on the "Slow Baked Crust"
6. Wrap ham in "HoneyBaked" paper.
7. Weigh ham, print label, stick label on wrapped "HoneyBaked" ham.
BGnR
My middle sister worked at the "HoneyBaked Ham" store in Orange County, CA, in 1990. I'll never eat one of their products again after she told me how they flavored and put the crust on the ham!
1. Unload truck filled with "Swift" bulk hams.
2. Remove plastic wrap from hams.
3. Inject hams with a mixture of spices, honey, brown sugar, molasses, and water.
4. Place ham on the "cruster" machine, which is a 55 gallon empty metal drum underneath a sifting basket suspended from the ceiling filled with spices and brown sugar.
5, Begin "crusting" procedure. Light torch, while shaking the basket, play lit torch over ham, thereby melting on the "Slow Baked Crust"
6. Wrap ham in "HoneyBaked" paper.
7. Weigh ham, print label, stick label on wrapped "HoneyBaked" ham.
BGnR